Penne With Triple-Tomato Sauce

• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/4 cup chopped drained oil-packed sun-dried tomato halves
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 plum tomatoes, chopped (about 1/2 pound)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 12 ounces uncooked penne
• 1/2 cup (4 ounces) goat cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• Freshly ground black pepper (optional)
• Basil sprigs (optional)

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 4 minutes or until tender. Add garlic, and saute for 1 minute. Add sun-dried tomatoes, sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, plum tomatoes, and diced tomatoes. Reduce heat to medium, and cook for 20 minutes or until liquid almost evaporates, stirring frequently.
2. While tomato mixture cooks, prepare pasta according to package directions, omitting salt and fat. Drain; return pasta to pan. Stir in tomato mixture, cheese, and parsley. Garnish with freshly ground black pepper and basil sprigs, if desired.

olive oil, onion, garlic, tomato halves, sugar, salt, freshly ground black pepper, tomatoes, tomatoes, penne, goat cheese, parsley, freshly ground black pepper, basil

Taken from www.myrecipes.com/recipe/penne-with-triple-tomato-sauce (may not work)